Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from Crambe abyssinica.
Michał SzmatołaJustyna ChrobakRafał GrabowskiJolanta IłowskaJulia WochIwona SzwachIzabela SemeniukJolanta DrabikMałgorzata WronaRafał KozdrachBeata OrlińskaMiroslawa GrymelPublished in: Molecules (Basel, Switzerland) (2018)
Raw vegetable oil from Crambe abyssinica was subjected to oxidative treatment to enhance its viscosity. The oxidation processes were carried out in the presence of N-hydroxyphthalimide with or without supercritical CO₂ as a solvent. Four spectroscopic techniques (Raman, UV-VIS, FT-IR, NMR) were applied to assess the chemical changes taking place during the oxidation. Raman and NMR spectroscopy proved best in the assessment of the chemical transformations leading to increased viscosity of the modified vegetable oil.